Holiday Gift Giving, BBQ Style

To be A GREAT BBQ PITMASTER you need Great BBQ Tools. Where better to get them than at " The BBQ Den" in Belle River .

Todays Feature is .....

BBQ Gloves. Protect those hand from the High heat and flames from you grill . Starting @ $14.99 a pair

LCBO Winter Guide 2014

The 2014 LCBO Winter guide is out. Check out all that the Windsor LCBO (roundhouse) has to offer this winter.

Wine Appreciation
Tutored Tastings
Cooking Classes :
Life & Style Events

These classes make excellent Christmas gifts. So pick one up today at any LCBO or right here at " THE BBQ Den" in Belle River. Call (519-972-1772) or visit the customer service desk at the LCBO Roundhouse center location (3165 Howard Ave.Windsor)

I will be cooking on 3 occasions this winter , Check them out before they sell out.

Chicken , three ways:- Thursday Jan.16 6:30 pm to 8:30 pm $65
From Cup to Table:- Friday Feb.28 , 6 pm to 9 pm $85
Bourbon & BBQ:- Friday Feb.21 , 6:30 pm to 8:30 pm $40

Smoked Bread Pudding

Smoked Bread Pudding

Ingredients:

3 cups dried Raisin bread cubes

2 cups milk

¼ cup margarine

1tbs cinnamon

2 large eggs

2 cups sugar

Directions:

Cut raisin bread into 1” cubes and let air dry for a day ahead of time. Mix the 2 cups of milk and ¼ cup margarine in to a sauce pan on stove until warm. In a separate bowl mix the sugar, 2 eggs and cinnamon until mixed thoroughly. Add in bread cubes and stir till coated evenly. Pour bread mixture into a 9”x13” aluminum pan and add the warm milk butter mixture over the bread. Allow to bread to soak up milk. While waiting light your BBQ or Smoker and set up for indirect grilling at 350F. Once temp is at 350F place pan on grill/smoker for about 1 hour till set.

All mixed up and ready for smoke

After 1 hour at 350F on the smoker and ready to eat

Smoked Mixed Nuts

SMOKED MIXED NUTS

3 Egg Whites

2 TBSP Vanilla Extract

1 TBSP Cinnamon

1 TSP Ginger

1 TSP AllSpice

1 TBPS BBQ Rub

3/4 Cups Brown Sugar

3/4 Cups White Sugar

4 TBSP Melted Butter

1.13kg of Mixed nuts

Add Vanilla to 3 Egg Whites, and Whip Until Stiff. 

Stir In Melted Butter, Brown Sugar, White Sugar, Cinnamon, Ginger, AllSpice ,BBQ rub.

Whip Again, Until Entire Mixture is Stiff.

Add Nuts and mix thoroughly.  Make sure all nuts are coated well.

Spread the mixture evenly across Frog Mats or aluminum roasting pans, and into the smoker.

Smoke at less than 160° for (1) hours.  Longer for a heavier smoke flavor.  For now, all you want is smoke, with very little heat.

Raise smoker temp to 250°, and continue to smoke for 45+/- minutes.

Nuts are done when all the coating is dry. 

Stir nuts every 15 minutes, so they do not burn.

 

Before Smoke

After 2 hours in the smoker

Bacon Fatty

Bacon Fatty  

Ingredients:

Makes: 1 roll

2 Lbs bacon, thick sliced

1 Lbs sausage (Italian, breakfast, sage or whichever you prefer)

1 package of room temp. cream cheese

1 can of pineapple chunks (minus the juice)

1 bottle barbecue rub (your favorite brand)

1 bottle barbecue sauce (your favorite brand)

1.      Take 1 to 1 1/2 pounds of the bacon and do a basket weave/lattice of bacon. Sprinkle the weave with some of the barbecue rub. Cook the remaining bacon until crispy. Remove the bacon from the pan and reserve the cooked bacon for the filling.

2.      On a cutting board, roll out a piece of wax paper, press out the sausage to the same size as the weave. Place the sausage on top of the weave.

3.      Spread the cream cheese over the sausage and place pineapple over the cream cheese and sprinkle the crumbled cooked bacon over the sausage. Pour some of the barbecue sauce on top of the filling and sprinkle with some of the rub.

4.      Roll up the sausage and the bacon weave into a tight roll. Wrap in plastic wrap and refrigerate for an hour.

5.      Remove from fridge and place the roll in the smoker for approx. 2 hours (depends on your heat source) or until the internal temperature reads 165 degrees F. During the last 20 - 30 minutes, baste the roll with the remaining barbecue sauce.

6.      When the roll comes out of the smoker, let it rest for 10-15 minutes before slicing.

Pumpkin Tapioca Pudding

Ingredients:
1-1/2 cup milk
1/3 cup sugar
1/3 cup small tapioca pearls
13.5 ounce can of Coconut milk
1 cup pumpkin puree
1/4 tsp. pumpkin spice

Directions:
1. cook the pumpkin until soft enough to mash. Mash the pumpkin and set aside

2. In a med. sauce pan bring the milk and sugar to a simmer over medium heat. Add the tapioca and stir continuously for the first 5 minutes to prevent clumping and burning until the tapioca pearls are almost completely translucent and the mixture is very thick.

3.Add the coconut milk and continue cooking until tapioca pearls are completely translucent, about 10 minutes.

4.When tapioca is done , remove from heat and stir in the mashed pumpkin and pumpkin spice. Serve hot or cold

5. You can garnish the pudding by using some whip cream topped with some cinnamon.

Butter nut Squash soup

The Fall flavors are all around us. Why not enjoy some.

Smoked Butternut Squash Soup

1 Butternut squash medium sized
4 Cups of chicken stock
1 Tbsp. Salt
1 Tbsp White Pepper
1/4 Cup Heavy cream
2 Tbsp. Butter

Pinch of Nutmeg

Get the grill going, ideally around 200-250 degrees. Cut the squash in half and remove the seeds. Rub with butter and sprinkle with salt & pepper. Smoke for about 2-3 hours. The squash will have beautiful color and will be very soft. Pull off squash and let rest for 20 minutes.

 While it rests heat the stock to a simmer in a large soup pan. Scoop out cooled squash with a spoon into pot. Blend until smooth then add cream and butter stir well and allow it to simmer while you season with salt pepper and a pinch of nutmeg to taste.

Serve and enjoy!